Spicy Black Bean Sweet Potato Enchiladas (Printable Version)

Sweet potatoes and black beans unite in a zesty, baked Mexican-inspired main with flavorful sauce and cheese.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (about 500 g / 1.1 lb)
02 - 1 small red onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and minced (optional, for extra heat)

→ Beans & Fillings

06 - 1½ cups cooked black beans, drained and rinsed (1 can, 15 oz)
07 - ½ cup corn kernels (fresh or frozen)
08 - 2 tablespoons fresh cilantro, chopped
09 - Juice of 1 lime
10 - Salt and black pepper, to taste

→ Spices

11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon chili powder
14 - ¼ teaspoon ground coriander

→ Enchilada Sauce

15 - 1½ cups enchilada sauce (store-bought or homemade)
16 - 1 tablespoon olive oil

→ Assembly

17 - 8 medium corn or flour tortillas
18 - 1 cup shredded cheddar or Monterey Jack cheese (use plant-based cheese for vegan, 4 oz)
19 - Additional chopped cilantro and lime wedges, for garnish

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, ground cumin, smoked paprika, chili powder, ground coriander, salt, and pepper. Spread evenly on the baking sheet and roast for 20 minutes, until tender and lightly caramelized.
03 - Warm a large skillet over medium heat and add a splash of oil. Sauté red onion, garlic, and red bell pepper for 4 to 5 minutes until softened.
04 - Add the roasted sweet potatoes, black beans, corn kernels, minced jalapeño if desired, lime juice, and chopped cilantro to the skillet. Stir thoroughly and cook for another 2 to 3 minutes. Season with salt and black pepper, then remove from heat.
05 - Reduce oven temperature to 375°F. Spread ½ cup enchilada sauce on the base of a 9x13-inch baking dish.
06 - Evenly distribute the filling among the tortillas. Roll up each tortilla tightly, placing seam-side down in the prepared baking dish. Repeat until all tortillas are filled.
07 - Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
08 - Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 to 12 minutes until the cheese is melted and golden.
09 - Allow the dish to cool for 5 minutes. Garnish with extra chopped cilantro and serve with lime wedges.

# Expert Tips:

01 -
  • Uses wholesome vegetarian ingredients
  • Perfect for meal prep or feeding a crowd
  • Easily made gluten-free or vegan
  • Full of bold flavors and nourishing fiber
  • Ready in about an hour and absolutely worth the effort
02 -
  • High in plant-based protein and loaded with fiber
  • Customizable for any diet you prefer
  • Leftovers are even more flavorful on day two
03 -
  • Always taste your filling before rolling to make sure the seasoning pops.
  • Do not skip roasting the vegetables as it truly unlocks their sweetness and depth.
  • When doubling for a party assemble the night before and bake fresh for unbeatable results.

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